Pasta Escargot Recipes

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
• Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
• Place on a baking pan and bake for twelve minutes.
• Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
• Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• Also good with a bit of Parmesan sprinkled on top of each.

ESCARGOT AND POLLOCK OVER SPINACH NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
• Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
• Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.

PASTA ESCARGOT

Steps:

• Saute the shallots and garlic in the butter until they are softened.
• Add the snails and the wine and let it bubble until reduced slightly.
• When reduced, add the cream, sour cream and mix it all together.
• Stir in the parmesan cheese.
• Serve tossed with about 3/4 lb of spaghetti.
• Top with some chopped fresh parsley.

ESCARGOT AND ANGEL HAIR

Steps:

• Rinse escargots very well and drain.
• In skillet, heat olive oil and butter.
• Add garlic,mushrooms and shallots; cook over medium heat.
• Add chicken broth, roasted red pepper, salt,pepper and escargots.
• Simmer together a few minutes.
• Cook angel hair pasta; drain, keeping 2 Tbsp water.
• Toss in the escargots mixture witht the Parmesan cheese.